Effect of incubation materials on fermantation of African locust beans (&lt;i&gt;Parkia biglobosa&lt;/i&gt;) in the production of ‘dawadawa\'

Gernah, DI; Inyang, C.U.; Ezeora, N.L.

doi:10.4314/nifoj.v23i1.33614

Cited by 2 publications

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“…The decrease may be due to the hydrolytic effect of microbial amylase converting the carbohydrate into sugars easily utilizable by the microorganisms during fermentation. Similar result was obtained by Gernah et al, (2005) after fermenting iru for 72 hours. Bacillus species are important sources of amylases therefore the high recovery rates of these organisms from the fermentation may account for their high amylase activity (Ogunsheet al, 2007) therefore leading to a reduction in the carbohydrate as fermentation progressed.…”

Section: Discussionsupporting

confidence: 87%

Effect of fermentation process on nutritional composition of condiments from seeds of P. Biglobosa, G. max and H. sabdariffa

Ahmed¹,

Sambo²,

Hussain³

et al. 2023

CaJoST

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Huge amount of foreign reserve is spent annually on the import of food flavours into Nigeria despite the fact that traditional condiments also suitably play the same role as imported food flavours. In this study, the proximate and mineral composition of local condiment ‘Daddawa’ produced by the fermentation of the seeds of locust beans (Parkia biglobosa), soya beans (Glycine max) and roselle (Hibiscus sabdariffa) was determined by the AOAC methods. The lipid values for the three seeds range from 8.10±0.07 to 10.30±0.03% with H. Sabdariffa having the highest value. The crude protein value was 11.70±0.19% for P. biglobosa, 10.70±0.32% for H. Sabdariffa and 9.50±0.25 % for G. max. P. biglobosa had the highest value for carbohydrate (by difference) which was 70.50±0.35% when compared to the least value of 61.10±0.2 for H. sabdariffa. Potassium was the highest mineral with a value of 3923.3±0.38% for P. biglobosa, 3433.3±0.40 for H. Sabdariffa and 2666.6±0.30% for G. max. Calcium and magnesium were low in all the seeds with least value for calcium observed in H. sabdariffa (0.4±0.01%) while G. max had least value of 0.1±0.09% for magnesium. Although, potassium was the highest mineral, the value increased in the fermented seeds to a range of 5566.6±0.30 to 9433.3±0.35% and H. sabdariffa had the highest value of with a value of 9433.3±0.35% and the least value of 5566.6±0.30 for P. biglobosa. Glycine max had the highest value of 933.3±0.33% for sodium while P. biglobosa had the least value of 60.8±0.30%. Magnesium was the lowest mineral even after the fermentation of the seeds with a range of 0.3±0.03 to 0.8±0.01%. Uncontrolled fermentation of the three seeds increased some proximate composition of the condiments.

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Section: Discussionsupporting

confidence: 87%

Effect of fermentation process on nutritional composition of condiments from seeds of P. Biglobosa, G. max and H. sabdariffa

Ahmed¹,

Sambo²,

Hussain³

et al. 2023

CaJoST

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“…The yellow colour of parkia pulp indicates the presence of phyto-nutrients/antioxidants called carotenoids (Gernah et al, 2005), important precursors of retinol (vitamin A). In Nigeria, golden yellow eggs are highly desirable by consumers, the yolk colour follows the trend of parkia inclusion in the drink.…”

Section: Resultsmentioning

confidence: 99%

Utilisation of locust bean (Parkia biglobosa) pulp as a natural egg quality enhancer in laying hens

Kenneth-Obosi

Oduntan

Babalola

2023

Agricultura Tropica Et Subtropica

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This study was carried out to improve commercial egg production using parkia pulp which is usually washed off during the processing of parkia seed into spice. A total of 54 Hyline brown Agrited brand pullets were randomly allotted to 3 treatments, 6 birds per replicate. Parkia pulp was included in the birds’ drink (0%, 1%, and 2% parkia pulp) from 08:00 h to 10:00 h followed by clean cool water daily from day 147 to day 245 (early egg production phase). At day 420 to 448 (late egg production phase) conventional multivitamins, 1% and 2% parkia pulp were included in drinking water for 3 days in a week 08:00 h to 17:00 h. Data on the growth of birds, egg production, and egg internal and external quality were measured and analysed using ANOVA at p < 0.05. The weight of birds in the early egg production phase was directly proportional to the quantity of parkia pulp included in the parkia pulp drink. The number of eggs produced per bird (64.85) was significantly higher from the birds on 1% parkia pulp drink, whereas from the egg quality indicators, egg weight (65.03 g), length (56.15 mm), shell weight (8.06 g), and albumen weight (41.75 g) were all significantly higher at 2% inclusion level of parkia pulp drink in the early stage of egg production. In the late phase there was no significant difference among the treatments in the internal and external egg qualities but the weight of birds on parkia drink was high at p ≤ 0.05. The results of our study show that parkia pulp inclusion in commercial laying hen drink enhances the quality and quantity of egg production.

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Effect of incubation materials on fermantation of African locust beans (<i>Parkia biglobosa</i>) in the production of ‘dawadawa\'

Cited by 2 publications

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Effect of fermentation process on nutritional composition of condiments from seeds of P. Biglobosa, G. max and H. sabdariffa

Effect of fermentation process on nutritional composition of condiments from seeds of P. Biglobosa, G. max and H. sabdariffa

Utilisation of locust bean (Parkia biglobosa) pulp as a natural egg quality enhancer in laying hens

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